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  1. historic foodie

    Cooking with coals

    Thought I'd bump this older thread, because it touches a topic dear to any DO cooks heart. There's no question, cooking with wood coals is a different learning curve. It's a matter of experience, rather than rules of thumb. But that's true of all wood cooking. The same is generally true about...
  2. historic foodie

    Who else stacks?

    Though I occasionally will stack two, I usually stack more than that only if I'm showing off. Where I do most of my Dutch oven cooking, neither space nor fuel is at a premium. For those trying to make do with domed lids, one trick is to invert them, so they form a shallow bowl. That will hold...
  3. historic foodie

    Lodge dutch oven size

    I'm assuming by Dutch oven you mean, in this case, a legless pot. Based on my experience with a four-quart Le Crueset (a wedding gift many years ago), I wouldn't consider anything less than five-quarts for family use. As others' have said, you can always cook small in a large pot, but it's...
  4. historic foodie

    George River Salmon

    Unfortunately, David, I don't own a digital camera, and wouldn't know how to post pix if I did. Dinosaurish of me, I know. But there ya go.
  5. historic foodie

    George River Salmon

    I’ve posted this on other sites, but it’s such a good intro to grilled fish that it’s worth repeating. Atlantic salmon guides, on Canada’s George River, would prepare this dish streamside in the old days, when the rules for harvesting fish were different. I still works wonderfully on a wood...
  6. historic foodie

    Hey! From The Bluegrass

    I'm Brook. Been lurking awhile, and this looks like may kind of site. Friend Wife and I are living historians, specializing in 18th century foodways. As such, we have a passion for all types of live-fire cooking. We have actually written and published two cookbooks about colonial era foodways...
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